Tuesday, May 13, 2014

As I was getting ready to throw a party this spring, I wanted to make a fruit dip for the beautiful strawberries I had ready to serve. Every where I looked, each recipe called for marshmallow cream or another ingredient we couldn't use.

So as I stood with my refrigerator door wide open, staring at what I had on hand, I wonder how it would taste to just mix a strawberry yogurt with some Cool Whip. It was all I could come up with. It hardly sounds like a recipe but man it turned out to receive high praise from my guests. So due to their incredible response, I have to share this super simple little idea with you.

Tuesday, May 6, 2014

This has been a LONG time coming! Gluten free, egg free, nut free Monkey Bread, dripping with warm, gooey caramel and I'm not monkeying around. I've been wanting to tackle this for a couple of years, and now it's here. Finally, I can sign up to bring Monkey Bread for brunches with friends. That is if my kids let me out the door with these! I may need to make a separate batch just for them.

Who will you share these with? Invite over your neighbor you've been meaning to spend time with, invite your family over, or invite that friend you need to catch up with.

Monkey Bread

~ Gluten Free, Egg Free & Nut Free

2 c Paula's Gluten Free Flour Mix (recipe at bottom of bread post, I make a big batch and store in my cupboard for easy and quick baking because I use this in so many recipes)
1 t xanthan gum

1 1/2 T sugar

2 t baking powder

1/4 t salt

1/2 t ground cinnamon

4 T butter, chilled and cut into small chunks

3/4 c buttermilk

* extra GF flour for dusting work surface

1/2 c white sugar

1/2 t cinnamon

1/2 c brown sugar, packed

6 T butter

* Can be made in a loaf pan or in a 8" square pan (if doubling the recipe, use a bundt pan).

1. Preheat oven to 350 degrees. Butter loaf pan well (or spray with cooking spray). To prepare work surface, wash counter top, place about 18" saran wrap on slightly wet counter top, sprinkle GF flour on top of saran wrap.
2. In a large bowl, combine flour, xanthan gum, sugar, baking powder, salt and cinnamon. Whisk together well. Cut chilled butter into flour mixture and mix with a pastry blender until it resembles a coarse meal, with pea size pieces. Add buttermilk and stir gently just until entirely moistened.
3. Place dough on prepared work surface, gently knead a couple of times. Roll out to about 1/2"-3/4" thick. Cut dough into roughly 1 inch square pieces.
4. In a small bowl, combine white sugar and cinnamon and stir together well. Gently toss dough pieces in cinnamon sugar mixture to coat each piece, then place pieces of dough into prepared pan.
5. In a small saucepan, combine brown sugar, and butter. Melt over medium heat, do not boil. Pour over dough.
6. Bake for 30 minutes at 350 degrees. Let rest for 5 minutes then invert pan onto serving tray. Use a spatula to get all the extra caramel out, you won't want to waste one single drop.

Welcome to Hope's Kitchen!

Welcome to Hopes Kitchen. I hope you find these recipes helpful. Our family eats free of gluten, eggs, peanuts, tree nuts, kiwi and artificial food coloring due to food allergies.
I would like to share with you what I've learned over the years to help you on your journey and help you find some hope again in your kitchen.

DISCLAIMER: None of the information on this blog or social media outlets (including but not limited to facebook, twitter, pinterest, youtube) should be taken as medical advice. The information connected to Hope's Kitchen and the author, Melanie Pitts, are simply and solely one family's personal experience. Always seek professional medical advice from a physician. You assume all responsibility for the foods you eat and products you use. It is the readers responsibility to carefully read the labels, as they can change without warning and to contact manufacturers to determine if there may be any cross-contamination in manufacturing processes. The reader agrees to hold harmless and defend Hope's Kitchen and the author, Melanie Pitts from and against any and all losses, demands, expenses or liabilites of whatever nature or kind.